Chicken Chintan Ramen

Step 1

Pour the 6 cups of chicken broth into a large pot and set the heat to high until you see bubbles breaking the surface, about 3–4 minutes.

Step 2

Add the 12 oz chicken breasts and ginger slices to the boiling broth; they will sink at first, which is normal.

Step 3

Reduce the heat to medium-low and let the broth simmer gently for 10 minutes, until the chicken is cooked through (no pink inside when you cut the thickest part with a knife).

Step 4

Remove the chicken with tongs or a slotted spoon and place it on a cutting board; let it rest for 1 minute while you continue cooking the broth.

Step 5

Stir the 3 tablespoons of soy sauce into the simmering broth and taste; add more soy sauce or salt if needed.

Step 6

Raise the heat under the broth to high until it reaches a gentle boil; add the 8 oz of dried ramen noodles and stir gently to separate them.

Step 7

Let the noodles cook at a gentle boil for 3–4 minutes, stirring once, until they are soft but still have a slight firmness when you bite one.

Step 8

Slice the rested chicken breasts against the grain into thin strips about 1/4-inch thick, like cutting across the muscle fibers.

Step 9

Divide the noodles and broth evenly between two large bowls, filling each about three-quarters of the way up the sides.

Step 10

Arrange the sliced chicken in a small pile on top of the noodles in each bowl.

Step 11

Scatter the sliced scallions over the chicken and noodles; serve immediately while the broth is still steaming hot.